Welcome to Coffee Hour. This is an open topic thread so help yourself to the goodies and sit a spell and let us know what is new with you. Today in Cinco de Mayo.

History.com says this about Cinco de Mayo:

Cinco de Mayo—or the fifth of May—commemorates the Mexican army’s 1862 victory over France at the Battle of Puebla during the Franco-Mexican War (1861-1867). A relatively minor holiday in Mexico, in the United States Cinco de Mayo has evolved into a celebration of Mexican culture and heritage, particularly in areas with large Mexican-American populations. Cinco de Mayo traditions include parades, mariachi music performances and street festivals in cities and towns across Mexico and the United States.

In honor of this day I thought I'd share a perfect recipe to celebrate today. If you like heat this one is for you. Next time I make it I'll have to do a special wimp version for Reid.

Huevos Rancheros
Serving Size: 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 whole eggs
4 small corn tortillas
4 ounces low sodium cheddar cheese -- shredded
Refried Beans
15 ounces pinto beans -- cooked and drained
3 tablespoons vegetable oil
½ teaspoon cumin
½ teaspoon chili powder
1 small onion -- minced
1 small jalapeno -- seeded and minced
½ teaspoon salt
Salsa
1 tablespoon vegetable oil
1 small onion -- minced
2 cloves garlic -- minced fine
1 whole chipotle chili canned in adobo -- minced plus 1 teaspoon of sauce
½ teaspoon cumin
½ teaspoon salt
14½ ounces tomatoes, fire roasted diced -- drained
⅛ cup cilantro leaves, whole -- chopped
8 ounces no salt added tomato sauce
1 tablespoon fresh lime juice

To make refried beans cook beans until soft and drain.

Add oil to frying pan and add onion and jalapeno and cook until soft. Add cumin, chili powder, and salt. Mix thoroughly. Add beans and mash with a potato masher until fairly smooth. Set aside and keep warm.

To make sauce heat vegetable oil in large skillet. and add onion and garlic and cook until soft.

Add remaining ingredients except cilantro and heat until boiling. Reduce heat and let simmer for about five minutes or until salsa thickens. Add cilantro and mix.

Make four wells in the salsa. Add one egg to each well. Cover and let cook until whites firm up and yellows are still soft.

Wrap tortillas in paper towels and heat in microwave for one minute.

To serve lay one tortilla on plate and spread with bean mixture.

Ladle an egg with salsa over beans.

Sprinkle with cheese.

Per Serving: 799 Calories; 30g Fat (33.4% calories from fat); 39g Protein; 96g Carbohydrate; 31g Dietary Fiber; 241mg Cholesterol; 939mg Sodium. Exchanges: 5½ Grain(Starch); 3 Lean Meat; 2 Vegetable; 0 Fruit; 4½ Fat.

Notes: You can use canned pinto beans but rinse well to remove extra salt and reduce salt to ¼ teaspoon.

This is a from scratch recipe you can used canned refried beans and store bought salsa for a quick dish.